Raspberry Linzer Cheese Danishes

I am rushing to get this post out to you because I want to give you enough time to gather the ingredients for your breakfast tomorrow! Pay attention. These danishes are AMAZING. Crispy flaky outside meets chewy gooey inside. Raspberry jam, marzipan & cream cheese unite to give your taste buds a happy dance! You will be amazed that you made these! You will also realize how much these trump the tired old store bought fruit/cheese danishes you are used to eating. Just wait until you taste one that’s still warm! Prepare to be thoroughly impressed!

You shouldn’t worry about folding the puff pastry. I was nervous that they were going be totally ugly because I made quite a mess in the process. I went through like 3 different styles of folding the dough on the first batch to see which one worked best. They all did. The combo of the toasted almonds and the sugar drizzle on top will mask any imperfections. And if they are still not perfect, one bite will tame that O.C.D. beast you have inside you. When I say YOU, I really mean ME. The end.

Position a rack in the lower third of the oven and preheat to 400°. Line a baking sheet with parchment paper. Using an electric mixer, beat together the cream cheese and marzipan at high speed for 1 minute. Beat in 1/4 cup confectioners’ sugar. Beat in the egg yolk, vanilla and salt.

Place the puff pastry on a lightly floured surface and roll out to form a 10-inch square; cut into 4 equal squares and place on the prepared baking sheet. Dollop the cream cheese mixture evenly in the center of each square; top with 1 teaspoon jam. In a small bowl, beat the egg white with a fork, then lightly brush some of it onto the pastry. Lift 2 opposite corners of each pastry and cross over the center, overlapping slightly; pinch to seal. Brush the tops with more egg white and sprinkle with the almonds. Bake until golden, about 20 minutes. Let cool completely.

In a small bowl, stir the remaining 1/4 cup confectioners’ sugar and the heavy cream with a fork until smooth; drizzle over the cooled pastries.

***I should note that I used Trader Joe’s puff pastry for this. There were two 10 inch squares in the package and I actually made 8 total danishes rather then the 4 that this recipe says it makes. I had enough filling for all of them.***

Tracy I was trying to figure out what state you’re in, because the TJ’s near me in Massachusetts hasn’t carried the puff pastry in quite some time, which is so sad because it was such a good combo of quality and price!!! Did you get it recently? I wonder if it’s one of those regional things…

Tracy! I’m so glad you posted about these. I just used some marzipan for a rhubarb tart and have a ton of it left over. I almost never use it but it’s so expensive I hate to throw it away. Now I know I can make something awesome with it! We often have people over for brunch and this is a really special thing to serve. Thank you!

[…] you've conquered your timid frozen puff pastry dough ways, you are gonna find any excuse to make something ANYTHING with a box of puff pastry. I'm thinking these would be equally enjoyable if I substituted […]